173
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_10
Chapter 10
Prebiotics, Probiotics, Synbiotics and Its
Importance in the Management of Diseases
Santwana Palai, Cecile Melisse P. Derecho, Shyam Sundar Kesh,
Chukwuebuka Egbuna, and Precious Chidinma Onyeike
10.1 Introduction
The concept of adding living microorganisms in food is not new. Fermented milk
has been in use as early as 2500 BC by Sumerians as a cough remedy. In 76 BC,
Plinius, a Roman historian discussed about gastroenteritis and the administration of
fermented milk products as its treatment. In the twentieth century, several authors
like Metchnikoff and Tissier, introduced the oral administration of living microorganisms for diarrhea and to reduce the toxin-producing bacteria in the gut by modifying the gut microbiota. Fermented products, such as beer, bread, wine, kefir,
kumis and cheese have also been used for nutritional and therapeutic purposes for
S. Palai
Department of Veterinary Pharmacology & Toxicology, College of Veterinary Science and
Animal Husbandry, OUAT, Bhubaneswar, Odisha, India
C. M. P. Derecho (*)
Department of Physiology, Pharmacology and Obstetrics and Gynecology, College of
Medicine, Davao Medical School Foundation, Inc. (DMSFI), Davao City, Philippines
e-mail: cmderecho@email.dmsf.edu.ph
S. S. Kesh
Department of Veterinary Clinical Complex, Faculty of Veterinary and Animal Sciences,
West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal, India
C. Egbuna
Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu
Ojukwu University, Uli, Anambra State, Nigeria
Nutritional Biochemistry and Toxicology Unit, World Bank Africa Centre of Excellence,
Centre for Public Health and Toxicological Research (ACE-PUTOR),
University of Port- Harcourt, Port-Harcourt, Rivers State, Nigeria
P. C. Onyeike
Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Nigeria
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_10
Chapter 10
Prebiotics, Probiotics, Synbiotics and Its
Importance in the Management of Diseases
Santwana Palai, Cecile Melisse P. Derecho, Shyam Sundar Kesh,
Chukwuebuka Egbuna, and Precious Chidinma Onyeike
10.1 Introduction
The concept of adding living microorganisms in food is not new. Fermented milk
has been in use as early as 2500 BC by Sumerians as a cough remedy. In 76 BC,
Plinius, a Roman historian discussed about gastroenteritis and the administration of
fermented milk products as its treatment. In the twentieth century, several authors
like Metchnikoff and Tissier, introduced the oral administration of living microorganisms for diarrhea and to reduce the toxin-producing bacteria in the gut by modifying the gut microbiota. Fermented products, such as beer, bread, wine, kefir,
kumis and cheese have also been used for nutritional and therapeutic purposes for
S. Palai
Department of Veterinary Pharmacology & Toxicology, College of Veterinary Science and
Animal Husbandry, OUAT, Bhubaneswar, Odisha, India
C. M. P. Derecho (*)
Department of Physiology, Pharmacology and Obstetrics and Gynecology, College of
Medicine, Davao Medical School Foundation, Inc. (DMSFI), Davao City, Philippines
e-mail: cmderecho@email.dmsf.edu.ph
S. S. Kesh
Department of Veterinary Clinical Complex, Faculty of Veterinary and Animal Sciences,
West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal, India
C. Egbuna
Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu
Ojukwu University, Uli, Anambra State, Nigeria
Nutritional Biochemistry and Toxicology Unit, World Bank Africa Centre of Excellence,
Centre for Public Health and Toxicological Research (ACE-PUTOR),
University of Port- Harcourt, Port-Harcourt, Rivers State, Nigeria
P. C. Onyeike
Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Nigeria